How to make traditional hot pot base with step-by-step instructions, how to make delicious

Bai Kou

5 grams

Butter

2 jin

Dried chili pepper segments

Half a jin

Bean paste (black bean paste)

Half a jin

Dried peppercorns

50 grams

Epressed star anise

20 grams

Cao Guo

10g

Sand nut

10g

Shannai

10g

Cinnamon

5g

Cloves

3g

Cumin

3g

Scented leaves

2g

Ling Cao

3g

Scallion

1 catty

Ginger

Half a catty

Onion

Half a catty

Coriander

Half a catty

Ice Sugar

16g

White wine

100g

Chicken essence

Moderate

MSG

Moderate

Traditional hot pot base making practice

Dried chili pepper segments (deseeded) into the boiling water pot to cook system to rise and become soft and fish out, chopped (into patty cake chili pepper)

Spices with a pulverizer powder

Clear pot under the butter

Ginger (patted)

p> Onion Segment

Onion Segment

Coriander Segment

Refined without the taste of raw oil

Drain the residue

Peppercorns soaked in water and then down the refining of butter in the oil into the dry incense

To the butter to enhance the flavor

Oil temperature of 50-70 degrees under the patty cake chili peppers

Bean paste (chopped fine) in order to the next

Keep the oil temperature stir frying sand clear oil (there will be a spoon and oil at the same time scooped into the spoon material in the oil floating that is to turn sand) under the spices and then keep the oil temperature stir frying sand clear oil

under the rock candy

peppercorns

keep the oil temperature stir frying sugar melting

raise the temperature of the oil and turn off the fire under the white wine choking out the fine bubbles and the sound

add chicken MSG and mix well, pouring such as the container The first thing you need to do is to put the plastic wrap on the container and seal it.